Mary Sue Milliken & Susan Feniger
Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo
Jan 1997
HarperCollins Publishers

At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style the Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques.

Norman Van Aken
New World Kitchen: Latin American and Caribbean Cuisine
Mar 2003
HarperCollins Publishers

Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation. Put plainly, the colors of the foods on the table actually affect their taste. Each of the color sections in the book (yellow, green, beige, red, and white) includes a spectrum of recipes from appetizers to entrees, soups, and desserts all in the color "family." The menus here include more than 80 main dishes and 60 complementary dishes which can be grouped in different combinations.

Norman Van Aken
Norman Van Aken's Feast of Sunlight :200 Inspired Recipes from the Master of New World Cuisine
Apr 1997
Harvard Common Press

Florida chef Norman Van Aken is famous for the way he weds the Florida style with other "sun-drenched" cuisines, especially light and healthy Mediterranean and vibrant Southwestern/Latin American dishes. Here he provides 200 recipes which will help home cooks master this glorious cooking style with ease. of color photos.

Gerald Hirigoyen with Lisa Weiss
Pintxos: Small Plates in the Basque Tradition
Apr 2009
Ten Speed Press

From the exotic cultural hub of Spain’s Basque country comes Chef Gerald Hirigoyen and his tribute to the tapas, or pintxos (PEEN-chos), of his homeland. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook. From the robust traditional plates to those inflected with Hirigoyen’s modern Californian nuances, the recipes are tailored to the uninitiated. Each recipe is accompanied by wine pairing suggestions and personal stories from the chef’s past, all of which flesh out what may be a reader’s first thrilling foray into the convivial culinary experience of pintxos.

Francis Mallmann and Peter Kaminsky
Seven Fires: Grilling the Argentine Way
Jun 2009

Renowned South American chef Francis Mallmann makes a declaration of his true passion and culinary heritage in this impressive and instructive cookbook. With Seven Fires, Mallmann brings the seemingly marginalized or seasonal practice of grilling to the fore of cooking, elaborating on his eponymous Seven Fires technique as he instructs his reader in the tradition and rich simplicity of fire-roasted, grilled, and coal-kissed food. With succulent visuals of offerings like “7 ½ Hour Lamb Malbec,” “Peached Pork” and “Braided Beef with Anchovies and Olives,” Mallmann entices readers to seek beyond the comfort of the stovetop for their culinary reward. Judging from Mallmann’s international acclaim, every ounce effort is sure to pay off.

Rainer Zinngrebe with Rodrigo Torres Contreas
Small Bites, Big Taste: Innovative Recipes for Entertaining
Apr 2009
Marshall Cavendish Cuisine
The strongest influence on Chefs Rainer Zinngrebe and Rodrigo Torres Contreas’ cookbook seems to be the equator. In the proper sun-induced spirit, the chefs suggest you relax, and “drink some wine while you are cooking.” Then, with an artistic eye and masterful hand, they meld the cuisines of Latin America, India, and Asia in the recipes that follow. The focus of the book is carnivorous and savory; it covers fish, meat, and poultry. The dishes vary in difficulty, from a one-step Asian-style guacamole with Blue Corn Totopos to a more professional level, as with the “Jamaican Jerk Marinated Pork Spring Rolls with Roasted Tomato Habanero Sauce.” Zinngrebe and Contreas’ intend their book to inspire epic dinner parties, bathed in sunlight and surrounded by friends. To what latitude you bring the party is your choice.
Maria Baez
South American Table : The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes
Oct 2003
Harvard Common Press

The South American Table is an extraordinary and authoritative culinary, cultural, and historical chronicle of this fascinating landscape. The result of 15 years of research, it is the first comprehensive survey in more than a decade of the diverse Latin cuisines of South America. With more than 450 authentic recipes from 10 countries, it covers everything from the tamales, ceviches, escabeches, and empanandas that are popular across the continent the specialties that define the individual cuisines, such as Brazil's feijoada, the barbecue of the frontier areas of Argentina, Chile, and Uruguay, and the special seafood dishes of Ecuador and Colombia.

Norman Van Aken
The Great Exotic Fruit Book: A Handbook with Recipes
Mar 2004
Ten Speed Press

Fruit - natural, no additives , lowfat , heart-smart, good for you. With every day that passes exotic fruits - like their great counterpart, chiles - are increasingly working their way into our lives. Just as North Americans have found a friend in the fire of chiles due to their embrace of Mexican, South American, Caribbean, Thai, Indian and Chinese cuisines ( among others), so tropical and subtropical fruits are another indispensible and common ingredients that figures dramatically in the cooking of these regions. Experience some of Chef Van Aken's tropical recipes for drinks and desserts!

Laura Catena
Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina
Jan 2010
Chronicle Books

What does an emergency room physician do in her spare time? Well, if she has spare time, she eats, sleeps, or divides twenty minutes between the two. Not Laura Catena. As if being a doctor in one of the highest pressure realms of medicine isn’t challenge enough, Catena is fully ensconced in the Argentine wine world, a burgeoning but comparatively underexposed player in New World winemaking. Who better than Catena to give Argentine viticulture its due? Wine is her family legacy—her great-grandfather founded the family’s first winery in 1902, meaning the book’s “insider” perspective is bona fide, rooted to the Argentine soil like so many grape vines. Born in Mendoza, “a heaven for winemaking” that’s actually a dessert (where vines work harder, yields are lower, and crop quality is much, much higher) Catena saw her father, a third-generation winemaker, transform modern winemaking practices. And now with a wine production operation all her own, Catena is not only knee deep in the history of Argentine wine, she’s part of its future. Vino Argentino ushers in that future by presenting a thorough, and thoroughly readable, foray into the wine culture and practices of the country from gauchos to Malbec (and well beyond Malbec). Catena doesn’t stop at a discussion of soil and region—although she has that, along with a glossary and maps, too. She introduces the vintners (meet Alejandro Vigil!), the varietals (the floral, peachy, surprisingly crisp Torrontés), even the meteorological phenomena (hail anyone?) that make each region, and each year’s crop, a unique expression of the rich Argentine enological traditions. The cherry on top? Recipes for authentic Argentine dishes like Rib Eye Steak with Chimichurri and Patagonian Potatoes or Crepes with Dulce de Leche.

Monty Waldin
Wines of South America
Sep 2003
Octopus Publishing Group

An exploration of the culture, winemaking traditions, regions, laws, wines and producers of all the countries that make up South America. Listings of the top producers also cross-reference the wine estates, wines and brand names. Fifteen detailed maps reveal the aspect and location of top producers, while fact boxes give useful information about climate, soil and grapes.